Smoked eel mousse, caviar, brioche Recipe


Soak 1/2 leaf of gelatine in cold water for 10 mins

Bring 38g chicken stock to the boil, add the gelatine then blend with 100g smoked eel and a pinch of cayenne.

Whip 125g double cream and add to the eel mix.

Put the mouse in 7 cm moulds and freeze overnight.

Next day defrost in the fridge.

Use a 7 cm serving ring to cut out 2 discs from 1cm slices of brioche. Lightly brush with oil and brown on all sides in a 180°C oven, for about 10 mins.

Cover the brioches with the eel mousse, finish with  caviar, borage flowers  and some pieces of smoked eel

(Here Myriam Minne's original recipe in Flemish)



from simple food, looking good
Smoked eel mousse, caviar, brioche Recipe

from Sweet Cake

Smoked eel mousse, caviar, brioche Recipe https://sweetteabiscuits.blogspot.com/2022/11/smoked-eel-mousse-caviar-brioche-recipe.html

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